French dishes for American tables

pate brisee (Art. 285), roll it out very thin, butter ten little tin molds, which you line with your paste, prick a few holes in the bottom and fill the insides, and send them to a hot oven until done, take them out of the molds, brush the outsides with beaten egg, put them back in the oven for five minutes, remove the flour from the insides, using a small, dry brush, so that none shall remain, and fill them with the mixture described in the foregoing article. 288. Cromesqui of Chicken. Make a mixture as for chicken croquettes (Art. 283), adding a little red pepper. When cold, form it into balls, about the size of a small egg, and wrap up each one in a very thin piece of pork. Break three eggs in a bowl, add six ounces of flour, mix well together, and then add a little water, so as to make a smooth and very soft paste, but sufficiently solid to adhere to your cromesqui. Then mix thoroughly a teaspoonful of soda with your paste, with which cover each cromesqui, and fry in very hot lard. When a bright yellow, drain, and serve plain, or with a tomato sauce (Art. 90). 289. Timbale of Chicken. Chop fine, and then pound in a mortar half a pound of the white meat of chicken, from which you have removed the skin and sinews ; add to the chicken, little by little, while pounding, three sherry-glasses of very cold cream, a little salt, white pepper, and the whites of five eggs. When you have obtained a very fine, smooth paste, press it through a sieve, and then fill with it ten little tin molds, which you have buttered. Place them in a saucepan, in which you have put the depth of an inch of water, cover your saucepan, and send to the oven for about ten minutes, or until the mixture is firm enough to turn out of the molds. Then serve with a sauce perigueux (Art. 91), or a sauce supreme (Art. 99), or a sauce Allemande (Art. 81). 290. Roast Turkey stuffed. Clean and prepare a medium-sized turkey for roasting. Cut two onions in pieces, and put them in a saucepan with two ounces of lard, and color them lightly. Soak a pound of bread in water, from which press the water, add the bread to your onions, with the turkey's liver and heart chopped very fine, a little salt, two pinches of pepper, the same of sage, a pinch of thyme, and mix all well together. Stuff the inside of the turkey with this mixture, sew up the opening through which you have introduced the stuffing, and put it to roast, with a little butter on top, and a wineglass of water. Roast for three quarters of an hour, strain the liquid in your pan, pour it over your turkey, and serve. 291. Turkey with Truffles. Clean and prepare a young medium-sized turkey as the foregoing. Melt four ounces of the fat of your turkey in a frying-pan with a shallot and a few truffles chopped fine, a pinch of thyme, salt, pepper, and nutmeg, a pound of sausage-meat, and a can of truffles cut in quarters. Mix all well together, and with this mixture stuff your turkey ; sew up the opening through which you have put your farce. Roast the turkey for three quarters of an hour, putting a little butter on the